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Full-Text Articles in Food Chemistry
Studies On The Riboflavin Content Of Cheese, I. L. Hathaway, H. P. Davis
Studies On The Riboflavin Content Of Cheese, I. L. Hathaway, H. P. Davis
Historical Research Bulletins of the Nebraska Agricultural Experiment Station
The riboflavin concentrations of twenty-seven kinds of cheeses and cheese spreads were determined by feeding these products to rats whose body stores of riboflavin had been depleted by being fed a riboflavin-deficient diet. Fifteen experiments were made in which 1,223 rats were used. The results obtained varied from 13.5 to 1.2 micrograms of riboflavin per gram of cheese (or spread). The samples of Goat, Velveeta, Mel-0-Pure, and Liederkranz had the highest concentrations of riboflavin while the samples of Cream and Pimento Cream had the lowest concentrations.